This 3-ingredient chili cheese dip is the ultimate party pleaser. It’s warm, creamy, cheesy, and takes just minutes to prepare. Whether it’s game day, movie night, or a last-minute get-together, I love how easy it is to whip up this dip and serve it with chips, crackers, or bread.

Why You’ll Love This Recipe

I like that this recipe needs just three ingredients and no complicated prep. It bakes into a gooey, savory dip that’s always a hit with crowds. I can customize it easily by using different kinds of chili or cheese, or even throw in some jalapeños for a kick. Plus, it’s gluten-free, so it fits a range of diets without any special effort.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 can (15 oz) chili (with or without beans)
1 package (8 oz) cream cheese, softened
2 cups shredded cheddar cheese

directions

I preheat the oven to 350°F (175°C).
I spread the softened cream cheese evenly in the bottom of a baking dish.
I pour the chili over the cream cheese layer and spread it out evenly.
I sprinkle the shredded cheddar cheese on top.
I bake the dip for 20 minutes, or until the cheese is fully melted and bubbly.
I serve it warm with tortilla chips, crackers, or sliced bread.

Servings and timing

Yield: 8 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Variations

I sometimes use homemade chili if I want a deeper flavor. For more heat, I like to mix in sliced jalapeños or a dash of hot sauce before baking. Swapping the cheddar for a Mexican blend or pepper jack cheese also gives the dip a different twist. And when I’m in a rush, the microwave method works great—just 5 to 7 minutes in a microwave-safe dish and it’s ready to go.

storage/reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. When I’m ready to reheat, I microwave it in 30-second intervals until it’s hot and creamy again. Alternatively, I reheat it in the oven at 350°F for about 10 minutes.

FAQs

How do I make this dip spicier?

I usually add chopped jalapeños or a few dashes of hot sauce to the chili layer for a bit more heat.

Can I make this dip in the microwave?

Yes, I often make it in a microwave-safe dish and heat it for 5–7 minutes until hot and bubbly.

What kind of chili should I use?

I use canned chili for convenience, either with or without beans. Homemade chili also works great if I have it on hand.

Can I use a different type of cheese?

Absolutely. I like using shredded pepper jack or a Mexican blend for a different flavor profile.

How do I keep the dip warm for a party?

I transfer the baked dip to a small slow cooker set on “warm” to keep it creamy and hot throughout the party.

Conclusion

This 3-ingredient chili cheese dip is one of my favorite easy appetizers. It’s creamy, flavorful, and always disappears quickly at parties. I love how versatile it is and how simple it is to make, with ingredients I usually already have in my kitchen. Whether I bake it or microwave it, it’s always a crowd-pleaser.